Instructions:
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan.
Step 2
In a large pot, bring salted water to a boil. Add the dry elbow macaroni and cook until al dente according to package instructions. Drain and return the macaroni to the pot.
Step 3
Stir in the salted butter until melted, ensuring the macaroni is evenly coated. Set aside.
Step 4
In a large mixing bowl, combine the evaporated milk, milk, eggs, and garlic salt. Whisk until well blended.
Step 5
In another bowl, toss together the shredded cheddar and mozzarella cheeses.
Step 6
To assemble, layer one-third of the cooked macaroni in the prepared baking pan, followed by one-third of the cheese mixture. Repeat layering with the remaining macaroni and cheese.
Step 7
Pour the milk mixture evenly over the macaroni and cheese layers.
Step 8
Sprinkle the paprika evenly over the top.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Step 10
Once baked, allow the macaroni and cheese to cool slightly before serving. Enjoy the creamy, cheesy goodness!